Holiday is almost over…on Monday I will be back to work and for at least until the Summer there will be no more vacation for me….sad times.

This past week I’ve finally had the time to relax and rest, enjoy my friends’ company and get some proper cooking. I also finally had the time to review a few items I got from Fagor, a Spanish cookware brand. Among the many things I received there was this skillet

it is stainless steel with a reinforced riveted handle, perfect for low fat cooking as you can basically get anything in there without it to stick to the pan

I will be soon doing a giveaway with some of Fagor products here on ExpatCucina, so stay tuned!

But now, it’s time to talk about food. To try out the skillet I decided to make this easy chicken with mushroom dish, very tasty and easy.

Ingredients (serves 2):

• 1 chicken breast (skin and bones removed)
• 300 g mushrooms
• 1/2 cup white wine
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp dry parsley
• salt and pepper
• 1/4 cup flower (use cornstarch if intolerant)
• 1/3 cup chicken broth

Cut the chicken breast into 1 inch thick strips then season it with salt and pepper and dust it with flour

wash and slice up the mushrooms

In a skillet heat up half of the oil and half of the butter

saute’ the chicken on medium heat until cooked

remove and set aside in a warm place

In the same skillet add the remaining oil and butter

and add the mushrooms, adjust with salt

give it a stir then pour in the white wine, chicken broth and dry parsley

and cook on medium-high until liquid reduces

Add the chicken back to the skillet, saute’ for a couple of minutes

and serve

enjoy with some steamed rice or a fresh salad

Love

– LittleDani